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    Cheesy Ham ’n’ Rice Soup


    Source of Recipe


    Nicole W., Hager City, Wisconsin

    Recipe Introduction


    Here’s a real gem! After tasting a similar soup at a popular restaurant in the Twin Cities, I came up with my own version. Everyone who tastes it says it’s wonderful. Adding the almonds at the end gives the soup a fun crunch.

    List of Ingredients




    4 celery ribs, chopped
    1 large onion, chopped
    1/4 cup butter or margarine
    4 medium carrots, shredded
    1/3 cup all-purpose flour
    1 teaspoon salt
    1/2 teaspoon pepper
    2 cups half-and-half cream
    8 ounces process cheese (Velveeta), cubed
    4 cups cooked wild rice
    3 cups cubed fully cooked ham
    2-2/3 cups cooked brown rice
    3 tablespoons chicken bouillon granules
    8 cups water
    Slivered almonds, optional

    Recipe




    In a saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

    Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired. Yield: 12 servings.


 

 

 


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